Total Time
15mins
Prep 15 mins
Cook 0 mins

This is in response to a discussion on the boards, because the ingredient of the month is "beer". I haven't tried it yet, myself, but it does sound good. I think 1 cup Rye flour could also be substituted for 1 cup of the bread flour. Hope you enjoy it and would really appreciate hearing how it turns out if you decide to make it. Thanks. This could also be made using traditional bread making methods. Makes one 1 1/2 lb loaf.

Ingredients Nutrition

Directions

  1. In a small mixing bowl, toss together the Swiss cheese and the first bread flour (3 tablespoons) Add the Swiss cheese mixture and the remaining ingredients to the machine according to the manufacturer's directions.
  2. Select the basic white bread cycle.
Most Helpful

When it comes to making bread or most baking to say I am not very good at it would be under stated. This turned out great for me and was pretty forgiving too. I used my bread machine, an amber beer, did not crush the caraway seeds just put em in, a little more bread flour than called for - maybe 3 tbls, it looked a little too sticky, and bread machine yeast. I have been trying to follow bread recipe's EXACTLY. This time I thought its gonna turn out crappy anyway, I'll swerve just a little. What a nice looking flavour packed loaf. Will for sure make again and again. Thanks for sharing and giving me a little more confidence in the bread making!

Jockey June 14, 2006

Boy am I glad I noticed the can of dark beer nobody wanted! This bread is fantastic! Since I was making the bread by hand anyway, I scaled the recipe to use the entire 350 ml can. I didn't sub any ingredients. I heated the beer gently to lukewarm in the microwave, and proceeded as usual for bread. I needed about 3 tablespoons more flour, and the dough was extremely sticky after the first rise, but I managed to shape it into a loaf and some rolls. The bread rose high and light in the oven. It doesn't taste of beer, but has a mysterious something that is delicious. Thank you, Cindy Lynn, for posting this wonderful recipe.

mianbao June 11, 2006